I’ve been making this cheese a lot lately, and I realized that I haven’t posted the exact recipe. My sister came over last week, and I pulled it out for her to try. She was in disbelief– how could this not be real dairy cheese? How was this so good? Well, here’s the recipe!
This cheese is almost identical to my Cashew-Pecan Cheese, but without pecans, half the salt and pepper, and a little bit of thyme added. Truly, the options are endless with these delicious cheese spreads; you can mix up the spices and even change the nuts you use.
In order to get this cheese smooth a creamy, I use my Vitamix Blender. We purchased a refurbished model, which works just like new, and saved almost $100 (plus free shipping!!).
I’ve used this cheese as a dip, in dressings, and as a “sour cream” for taquitos:
Cream Cheese Spread
1/4 c Water
1. Soak cashews in a bowl with 3 cups of water for 2 hours.
2. Drain water from cashews and pour all ingredients into a high-powered blender or food processor until smooth and creamy. I use my Vitamix.
3. Eat immediately or place in the refrigerator to firm up.
Store in the refrigerator in an air-tight container.